What’s not to love about these warm fluffy delights? These versatile pastries are a go-to for many homes around; from the States to Japan, or from Great Britain to Italy, many cultures have a pancake variant. In fact, archaeological studies have it that the pancake was the most widely eaten pastry in prehistoric societies! Why then should you be stopped from eating these delights when on a diet or when trying to lose weight? You shouldn’t. With these three innovative recipes, you no longer have to forego pancakes. Keep reading to find out more.
The Quintessential Pancake with a Healthy Twist
The beauty of pancakes is that there isn’t one single recipe. They come in all shapes and sizes; and flavors! However, before we get to the more elaborate recipes, we might as well give a healthy makeover, to the common whole-wheat buttermilk pancake. While a serving of this delight using a normal recipe would yield 250 in calories per serving, this healthier version slashes that number to about 190 calories. Here’s how to make it:
You will need ¼ teaspoon of baking soda, ¼ teaspoon of salt, an egg (large), 2 teaspoons of baking powder, one and a half cups of whole wheat flour, one and a half cups of fresh buttermilk, a tablespoon of sugar, a teaspoon of vanilla extract and two tablespoons of vegetable oil.
To bring the mixture together, stir the flour, salt, and the baking soda together. In a separate bowl mix the egg, together with the buttermilk, sugar, vanilla extract and oil until well incorporated. Once that is done, bring together all the ingredients (wet and dry) while avoiding over-mixing. Allow the mixture to rest for approximately 15 minutes.
Lightly spray a non-stick pan with oil and place over moderate heat. Using a ¼ cup pour equal measures of the batter into the pan. Do not crowd the pan. Each side should take two to four minutes. Serve when warm with apple slices on the side.
A Healthier German Apple Pancake
We did mention that pancakes came in many different forms and sizes. This variant is a delicious iteration from continental Europe. A normal recipe for German apple pancakes will contain 141 calories per pancake. Our recipe contains just 282 calories for a serving of four! Here’s how to make it:
For the topping, you will need 4 peeled and sliced apples (granny smiths are preferred), 1½ teaspoons of vegetable oil, three tablespoons of sugar, a cup of apple cider, a ½ teaspoon of cinnamon powder and a ½ teaspoon of vanilla.
For the batter, you will need a quarter cup of all-purpose flour, a cup of milk (low fat preferred), and two teaspoons of sugar.
To make the topping, melt the oil and butter in a pan and add in the sliced apples. In a different pot boil the cider for approximately 15 minutes or until reduced to half a cup. Proceed to stir the apples in the reduced cider.
For the pancakes, begin by preheating your oven to 400 Fahrenheit and prepare a skillet by spraying some cooking oil judiciously. Bring together the wet and dry ingredients, stirring until batter is smooth. Do not over mix. Pour in the mixture onto the skillet and bake for fifteen minutes. Once done, rest the pancakes till warm then pour the apple topping mixture on top of them. Delicious!
Savory Cornmeal and Sausage Pancakes
Pancakes need not be a breakfast only affair. That is why we said that they are so versatile! This cornmeal variant is warm and savory and best of all low-calorie. It is also easy to put together and requires very little time. A serving of this pancake (serving calculated as 1) will contain 234 calories. Considering that this is a savory snack that can be eaten also for lunch, the calorie figure is acceptable. Here’s how it’s done.
All you’ll need is a link of sausages (chicken is preferred), an egg, two tablespoons of cornmeal, a tablespoon of honey and optionally two tablespoons of maple syrup (sugar-free is preferred).
To make the pancake, you need to first cook the chicken sausages. Use as little oil as possible. Preferably, simply spray the frying skillet with vegetable oil. In a bowl, mix the egg, honey, and the cornmeal together until well incorporated. Pour the mixture into the skillet with the sausages and cook for roughly two minutes per side. You may choose to serve the pancake with some sugar-free maple syrup.